Texture . . . And Granola

March 13, 2014

Let’s talk about texture. When you eat a bunch of yogurt do you get to the bottom of the cup and just almost have to gag because it was so monotonously creamy? For me there is just something about the lack of texture that makes me detest plain yogurt or really anything that is just the same texture over and over. I mean, that’s why we have a chip or veggies with hummus, chips and dip, a crunchy piece of toast with your yolky eggs, and a delicious granola with your creamy yogurt.

Texture adds interest, an extra flavor profile, and something to keep your food exciting. When you think of interest as far as food is concerned, chefs look at everything in layers. We cook something and season it; then if we add something else for texture, it too gets a flavor profile and seasoned. We tear food apart and put it back together in a new way. Hoping that with every plate we send out, or with every recipe we have created, we have created a new texture for you to appreciate. We have combined something that will peak your interest, that once your taste buds have registered what you just took a bite of, your eyes will need to double take all that was on your plate. That is why Chefs are so fiercely protective of what we make. It is a piece of us, it is a creation, just as an artist would paint, or a nurse would care. It is ingrained in us, we create, and we send it out into the world, hoping that everyone will take in what we create with open hearts. Please accept our new textures, our re-invented or re-visited combinations, and if it’s not to your liking, well then it is just something you won’t necessarily have to revisit. But I bet no matter who you are, or what you like, you find food and textures that suit your taste, your liking, and your soul.

Ok, so on a less serious note, I love the feel and consistency of a good granola. I know, I have a thing for oats, and I just can’t help it, they are just so good for you. They have a host of positive facts that you can check out at “The Worlds Healthiest Foods.” Website. Here you can learn more about how oats help maintain healthy blood sugar levels, they keep you full for longer due to the high fiber content, boost immune response, and they even have an antioxidant unique to them that protects the healthy cholesterol in our systems from being destroyed . . . I mean, who doesn’t want those benefits. My favorite way to eat this granola is either with just some unsweetened vanilla almond milk, or with Greek yogurt, honey, and some fresh berries and mango. DELISH! I hope you all enjoy the crunch it adds to your yogurt, and the wonderful texture it will add to your life

Start out by preheating your oven to 375 degrees. Then in a medium size bowl, combine the first five ingredients and set aside.

In a saucepan, heat the Coconut Oil, Honey and Brown Sugar until it is a liquid consistency. ( This just melts the oil and softens the honey so it can more evenly coat the dry ingredients.)

Once your stove top ingredients are all melted together and nice and consistent, pour them into the dry mixture and add the vanilla extract. Mix this until all the oats are well coated.

Pour the mix onto a baking sheet either lined with parchment or sprayed with non-stick spray and bake for 25 minutes. Remove the baking sheet and with a spatula, turn the granola over so it browns evenly. Continue to bake for another 20 minutes or until the granola is a dark golden brown. Remember that everyones oven is different so you may need to leave it in a little longer.

Remove the granola from the oven and allow to cool to room temperature before taste testing. It will not be crunchy just out of the oven, but as it cools, it will harden to the proper texture.